Junior Sous Chef

Job Listing No: 9740000

Junior Sous Chef

 

Job Title:
JUNIOR Sous Chef        

 

Location:
Ramada Plaza Hotel, Shaws Bridge, Belfast, BT8 7XP

 

Rate of Pay:

Dependent upon experience

 

Hours of Work:

40 hours

 

Department:

Kitchen

 

Responsible to:

Head Chef /Sous Chef/General Manager

 

Purpose of Job:

Assist the Executive Head Chef and/or the Senior Sous Chef in the efficient operation of the kitchens within the hotel.

 

Qualifications/Experience:

Essential:

Experience within a Junior Sous Chef role

Food Hygiene Certificate

NVQ Level 2 Food Preparation and Cooking

Desirable

Experience within the hospitality industry

Advanced Food Hygiene Certificate

NVQ Level 3 Food Preparation and Cooking

 

Main Duties:

 

Ø  Manage and maintain HACCP.

Ø  Assist with management of the general cost and quality control for both incoming and outgoing goods.

Ø  Assist with menu planning, design and pricing of the same.

Ø  Ensure that goods are stored at the correct conditions

Ø  Ensure that stock rotation is carried out correctly and documented on a daily basis and taken accurately.

Ø  Ensure the proper training on all kitchen equipment and catering procedures

Ø  Ensure all kitchen equipment is well maintained

Ø  Ensure that food served from their section is of the required standard highlighted in the menu specification

Ø  Wear clean, suitable uniform at all times

Ø  Ensure a high standard of grooming with all staff in the department.

Ø  Deal with guest complaints in a friendly and efficient manner ensuring guest satisfaction at all times.

Ø  Participate in any training and personnel exercises designed to improve standards and performance

Ø  Upkeep of the equal opportunities policy to ensure that there is a neutral working environment

Ø  Work in accordance with standard procedures within each department.

Ø  Keep staff/work areas tidy and report any hazard, accident, loss, or damage to management and observe all requirements under health and safety legislation.

Ø  Prepare weekly rosters and timesheets in the absence of the head chef.

 

Note:

The above is not intended to be an exhaustive list and you will be expected to comply with any reasonable requests or duties directed by management.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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